Make Ahead

Parmesan-Roasted Butternut Squash & Potatoes

October 28, 2010
Author Notes

The Parmesan coats the potatoes and squash and transforms this side dish from simple to euphoria-inducing. OK, it remains simple, but still. Honestly, for me it even transforms it from side dish to main. Just add a side salad. —Cara Eisenpress

  • Serves 2-4
Ingredients
  • 4 medium Yukon Gold potatoes, unpeeled and cut into 1-inch chunks (about 2 cups)
  • 1 1/2 cups butternut squash, cute in 1-inch chunks
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried thyme
In This Recipe
Directions
  1. Heat oven to 400° F.
  2. In a medium bowl, combine all the ingredients. Toss to coat the potatoes. Transfer to a baking sheet lined with parchment.
  3. Roast, stirring once, until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.
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I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.